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HEARTY CHICKEN, VEGETABLE, SQUASH, AND COCONUT SOUP

SOUPE REPAS AU POULET Le GUMES COURGE et COCO

In collaboration with
Trois fois par jour

Thighs Soups Skillet Internationally inspired
2-4 Portions
20 min Prepping
20 min Cooking
Recipe Easy

Ingredients

FOR THE BROTH

  • 1 tbsp. olive oil
  • 1 onion, minced
  • 1 tbsp. ginger, minced
  • 1 clove garlic, minced
  • 2 cups butternut squash, peeled and cut into 2 cm cubes
  • 1 tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1 can (398 ml) coconut milk
  • 4 cups chicken broth
  • Zest and juice of 1 lime
  • Salt and pepper to taste

FOR THE SOUP

  • 2 tbsp. olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 onion, minced
  • 1 zucchini, cut into 1 cm cubes
  • Salt and pepper to taste
  • 4 small servings (approx. 3 cups) of spaghetti, cooked and coarsely chopped
  • ¼ cup fresh cilantro, chopped
  • 4 spring onions, minced
  • Sambal oelek to taste

Directions

Click the steps to erase them.

For the broth

  1. In a large saucepan over medium-high heat, heat the olive oil, then sauté the onion, ginger, garlic, and squash for 5 minutes.
  2. Add the rest of the broth ingredients. Bring to a boil and let simmer on low for 15 minutes.
  3. Puree everything in a blender to obtain a smooth, velvety broth.

For the soup

  1. In a large non-stick skillet over high heat, heat the olive oil and sauté the chicken, bell pepper, and onion for 8 minutes. Add the zucchini, then season and continue cooking for 1 minute.
  2. Add the chicken and vegetable mixture to the broth once reduced, then simmer for 5 minutes.
  3. Divide the cooked spaghetti into bowls and top with piping hot soup. Garnish with cilantro, spring onions, and sambal oelek.